|Condensed cream of mushroom soup||1 Can (10 oz) (284 Milliliter)|
|Oil||2 Tablespoon (for greasing)|
|Cream cheese||8 Ounce, softened (227 Gram / 1 Package)|
|Eggs||4 , slightly beaten|
|Finely chopped spinach||250 Milliliter (Fresh)|
|Shredded swiss cheese||175 Milliliter|
|Finely chopped ham||125 Milliliter|
|Finely chopped green onion||50 Milliliter|
|Hot pepper sauce||2 Milliliter (1/2 Teaspoon)|
|Crepes||24 (6 Inches Diameter)|
To make filling: In bowl, blend soup into cream cheese until smooth.
Stir in remaining ingredients except crepes.
To make appetizers: Lightly oil 24 small muffin cups.
For each appetizer, place browned side of crepe on flat surface; fold edges toward center to form a square about 9 cm (3 1/4 inches).
Gently press folded crepe into muffin cup, lining bottom and sides (corners of folded crepe will extend above muffin cup).
Spoon about 45 mL (3 tablespoons) filling mixture into crepe-lined cups.
Bake at 190°C (375°F) for 10 minutes; lay foil over top.
Bake 20 minutes more or until done.
Remove from muffin cups by gently running spatula around outside of crepes.
Cool slightly before serving.